Quesadillas are usually all about soft, yummy cheese. But this version allows you to get creative with vegetarian fillings.
There are a lot of quesadilla filling ideas out there, but this is one of the most unique. This easy-to-make quesadilla uses low-fat mozzarella cheese rather than the usual cheddar, Monterey Jack or Mexican-blend cheese. The recipe adds apple and the peppery bite of fresh arugula to create an unusual flavor, but with the rich, comforting texture of a classic quesadilla. Sneak in extra chopped or shredded vegetables (such as carrots, tomatoes or zucchini) or low-sodium beans to add even more nutrition.
Apple Arugula Quesadilla
1 tablespoon Dijon mustard
2 teaspoons apple cider
Cooking spray
3 (10-inch) whole-wheat flour tortillas
6 ounces low-fat mozzarella cheese
1 apple, cored and cut into 1/4-inch slices
3/4 teaspoons ground black pepper
3 cups arugula
Combine mustard and cider in a small bowl. Stir. Spray a nonstick skillet with cooking spray and set at medium heat. Place one tortilla in the skillet. Spread about 1-1/2 teaspoons of the mustard mixture onto the whole tortilla and add cheese over half the tortilla. Cook until cheese begins to melt. Add apple slices and ¼ teaspoon ground pepper to cheese. Top with 1 cup arugula. Fold tortilla in half and press with a spatula. Cook until golden brown on each side. Repeat steps 1 to 5 two more times. Cut each quesadilla into four wedges. Serves 6
Nutritional Analysis—Calories: 236; fat: 8.6g; cholesterol: 15mg; sodium: 378mg; carbohydrates: 29g; fiber: 3g; sugar: 8g; protein: 11g
Apple Arugula Quesadilla
